This cooking class has passed. Classes Class Series The Fundamentals – Foundation 4 Week Series – Week 2 – Egg Cookery May 10, 2021 6:00 pm - 8:30 pm + Add to Calendar+ Add to Google Cal+ Add to iCal Want to be a better cook? Wondering where to start? Our Cooking Fundamentals – Foundation Series classes are designed to give you just that for everyday cooking. Equipped with the techniques offered each week, your cooking confidence and inspiration in the kitchen will soar. Each week we will concentrate on a key technique, and sprinkle more skills and methods throughout the classes –Knife Skills, Incredible Eggs Cookery, Sauce Making and “Fat, Salt, Acid, Heat” are all important to understand in order to create delicious meals. These “cooking fundamentals,” along with additional techniques will be covered, in each of our Cooking Fundamentals – Foundation Series classes, taught by Chef Drew Flanders, a culinary instructor at Seattle Culinary Academy! This class meets for 4 weeks on May 3rd, 10th, 17th, 24th Week 2 – May 10th – Egg Cookery: A quick and easy staple in most diets, Eggs are as delicious as they are affordable – not only a cornerstone of breakfast, but great anytime! You will practice the egg basics of poaching, scrambling, frying and baking. As a bonus, you will get an introduction into blanching and learn an easy Blender Hollandaise (one of the mother sauces) – adaptable for service over limitless veggies and proteins. This Fundamentals class will work on: “Brunch Tapas” PNW Eggs Florentine — toasted English Muffin, Sautéed Spinach, Smoked Salmon, Poached Egg, Hollandaise Sauce “‘Green’, Eggs and Ham”– Sourdough Avocado Toast with Crispy Prosciutto & Fried Quail Egg Scrambled Egg, Chorizo, & Potato Mini-Tacos with Pico de Gallo and Queso Fresco Toasted Brioche with Rhubarb Curd Green Salad with Apple Vinaigrette and Berries Egg Cookery Techniques: Poached eggs, Hollandaise sauce, Fried eggs, Scrambled eggs, Custard/curd Additional Skills/Fundamentals: Sauces: Vinaigrette, Hollandaise, Pico de Gallo, Custard Flavor-building and balance How to handle fresh herbs Knife skills: dice, chiffonade, mince Sauteeing, Starch cookery Timing and organization/mise en place Plating & presentation Share This Class Return to classes ⟶ You Might Like These Other Classes Jun 5 The Fundamental Foundation – 4 Week Series 101 Jun 12 The Fundamentals Foundation Series – Week 2 Egg Cookery
This cooking class has passed. Classes Class Series The Fundamentals – Foundation 4 Week Series – Week 2 – Egg Cookery May 10, 2021 6:00 pm - 8:30 pm + Add to Calendar+ Add to Google Cal+ Add to iCal Want to be a better cook? Wondering where to start? Our Cooking Fundamentals – Foundation Series classes are designed to give you just that for everyday cooking. Equipped with the techniques offered each week, your cooking confidence and inspiration in the kitchen will soar. Each week we will concentrate on a key technique, and sprinkle more skills and methods throughout the classes –Knife Skills, Incredible Eggs Cookery, Sauce Making and “Fat, Salt, Acid, Heat” are all important to understand in order to create delicious meals. These “cooking fundamentals,” along with additional techniques will be covered, in each of our Cooking Fundamentals – Foundation Series classes, taught by Chef Drew Flanders, a culinary instructor at Seattle Culinary Academy! This class meets for 4 weeks on May 3rd, 10th, 17th, 24th Week 2 – May 10th – Egg Cookery: A quick and easy staple in most diets, Eggs are as delicious as they are affordable – not only a cornerstone of breakfast, but great anytime! You will practice the egg basics of poaching, scrambling, frying and baking. As a bonus, you will get an introduction into blanching and learn an easy Blender Hollandaise (one of the mother sauces) – adaptable for service over limitless veggies and proteins. This Fundamentals class will work on: “Brunch Tapas” PNW Eggs Florentine — toasted English Muffin, Sautéed Spinach, Smoked Salmon, Poached Egg, Hollandaise Sauce “‘Green’, Eggs and Ham”– Sourdough Avocado Toast with Crispy Prosciutto & Fried Quail Egg Scrambled Egg, Chorizo, & Potato Mini-Tacos with Pico de Gallo and Queso Fresco Toasted Brioche with Rhubarb Curd Green Salad with Apple Vinaigrette and Berries Egg Cookery Techniques: Poached eggs, Hollandaise sauce, Fried eggs, Scrambled eggs, Custard/curd Additional Skills/Fundamentals: Sauces: Vinaigrette, Hollandaise, Pico de Gallo, Custard Flavor-building and balance How to handle fresh herbs Knife skills: dice, chiffonade, mince Sauteeing, Starch cookery Timing and organization/mise en place Plating & presentation Share This Class Return to classes ⟶ You Might Like These Other Classes Jun 5 The Fundamental Foundation – 4 Week Series 101 Jun 12 The Fundamentals Foundation Series – Week 2 Egg Cookery